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Chapter 4 Kitchen Essentials: Part 1—Professionalism

Chapter 4 Kitchen Essentials: Part 1—Professionalism. What Does It Mean To Be a Culinary Professional?. To be professional is to be courteous, honest, and responsible in your dealings with customers and coworkers.

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Chapter 4 Kitchen Essentials: Part 1—Professionalism

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  1. Chapter 4 Kitchen Essentials: Part 1—Professionalism

  2. What Does It Mean To Be a Culinary Professional? To be professional is to be courteous, honest, and responsible in your dealings with customers and coworkers. • A culinarian is one who has studied and continues to study the art of cooking. • The attributes of a culinary professional include:Knowledge, Skill, Flavor, aroma, taste, and judgment • Five basic tastes – salt, sour, bitter, sweet, and umami (savory or meaty taste) 4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  3. What Does It Mean To Be a Culinary Professional? (cont.) • Dedication • Pride:Pride extends to personal appearance and behavior in and around the kitchen. • Respect:having consideration for oneself and others. In order to respect others, a person must first respect himself or herself. • Personal responsibility:a person is responsible for the choices he or she makes. Personal responsibility means that a person accepts accountability and is in control. • Education and the culinary professional 4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  4. Work Sections & Stations A workstation is a work area in the kitchen dedicated to a particular task. Work Sections Workstations Hot foods Broiler, Fry, griddle, sauté, holding Garde-manger Salad, cold food, sandwich Bakery Dough mixing, holding & proofing, rolling & forming, baking & cooling dessert 4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  5. Kitchen Brigade System A method for staffing a kitchen so that each worker is assigned a set of specific tasks. Executive Chef – responsible for all kitchen operations Sous Chef – 2nd in command, covers chef stations as necessary Pantry Chef, Garde Manger Bread baker, Boulanger

  6. Dining Room Brigade Led by the dining room manager (maître d) who generally trains all service personnel, oversees wine selections, works with the chef to develop the menu, organizes the seating chart, and seats the guests. Wine steward Headwaiter – service throughout dining room Captains – explains menu to guests & takes orders Expediter – accepts orders from the dining room & reviews dishes before service Front waiter Back waiter

  7. Business Math Calculating % Part = % Whole Calculating cost per unit Total cost = cost per unit # of units

  8. Volume teaspoon (tsp) tablespoon (Tbsp) cup (c) fluid ounce (fl oz) pint (pt) quart (qt) gallon (gal) Weight ounce (oz) pound (lb) Temperature degrees Fahrenheit (F) Length - inches (in) U.S. Measurement Systems 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  9. Metric Measurement System Volume milliliter (ml) liter (l) Weight milligram (mg) gram (g) kilogram (kg) Temperature degrees Celsius (or centigrade) (C) Length millimeters (mm) centimeters (cm) meter (m)

  10. Standardized Recipes • A standardized recipe is a recipe that has a set format and is clear to anyone who uses it. • A standardized recipe includes: • Name of the recipe • Ingredients • Yield - # of servings • Portion size • Temperature, time, and equipment • Step-by-step directions • Nutrition information 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  11. Converting Recipes Convert a recipe when the yield of the recipe (the amount it provides) is not the same as the amount of product needed. • The quality of the product produced from the recipe should not vary from the original. • Use the conversion factor to convert a recipe: Desired yield = Conversion factor Original yield 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  12. Measuring • Volume is the amount of space an ingredient takes up. Volume measurement is best used for liquids. • Level off dry ingredients when measuring. • Measure liquid and check measurement at eye level. 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  13. Measuring (cont.) • Weight is the measurement of an item’s resistance to gravity or how heavy it is. • Fat can be measured in several ways. • Stick method • Dry measuring cup method: Pack the fat down into the cup, level it off, and use a rubber scraper to empty the cup. • Water displacement method: This method involves combining fat with water in a liquid measuring cup. 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  14. EP/AP Amounts • Trimmed = Edible portion • Untrimmed = As purchased • Formulas for calculating EP and AP amounts: • Edible portion = As purchased Yield % • As purchased x Yield % = Edible portion 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  15. Costing Recipes • To find the total cost of a standard recipe, a manager must know both the ingredient amounts needed and the market price of each one. • See Table 4.11 on page 258 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

  16. Temperature Conversion Fahrenheit (F) to Celsius (C): (F-32)5 = C 9 Celsius (C) to Fahrenheit (F): Cx9 +32 = F 5 Boiling point – 212 degrees F (100 degrees C) Freezing point – 32 degrees F (0 degrees C)

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